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Based in Lexington, KY, Fazoli's Support Office is hiring a Director of Culinary Innovation

JOB SUMMARY AND SCOPE

The Director, Culinary Innovation is responsible for managing all external and internal activities involving product development and menu innovation. He/she manages the company’s test kitchen and works closely with the marketing, supply chain, quality assurance, operations, and training departments. With the ultimate goal of driving sales and increasing profitability, the director, culinary innovation will work with the chief marketing officer to develop the brand’s culinary strategy, then work on sourcing ingredients, recipe development, recipe-writing, cost engineering, and product showings. The director, culinary innovation will also be integral in the testing and implementation of the new items. In addition to new menu item development, the director, culinary innovation will work with our operations team and field-level area supervisors and managers to streamline existing culinary processes.

PRIMARY DUTIES AND RESPONSIBILITIES     

Product Development                                                                                     50%

The director, culinary innovation will lead all steps of the product development process including:

• Inspiration – Using industry trends, trade shows, primary and secondary research, and competitive analysis to determine which “big ideas” Fazoli’s should pursue for its menu.
• Ideation – Produce menu item ideas. This ideation may be done with support of company and franchise stakeholders or supplier partners.
• Validation – Utilize survey tools, focus groups, or other data collection methods to determine if menu items produced in previous step are appropriate for Fazoli’s
• Formulation – Write recipes for the menu items including quantities and procedures used. Food cost targets and operational constraints must be considered in this step.
• Implementation – Work with the appropriate cross-functional teams for communication, testing, development of training materials, and other activities for the new menu item.

Activities involved in these steps may include: product sourcing, product showings with the executive team, writing recipes, presenting items to the Franchise Advisory Board or Board of Directors, and more.

Core Culinary Refinement                                                                            30%

Lead or provide support regarding all food-related initiatives, including but not limited to:

• Identifying potential opportunities for improving food or labor costs
• Operational simplifications for core menu items
• Utilize data (research, guest comments, etc.) to improve food quality

Test Kitchen Management                                                                              10%

The director, culinary innovation takes ownership regarding all activities involved with the company’s test kitchen, including but not limited to ordering product, cleaning & sanitation, inventory, and equipment maintenance.

Other Activities                                                                                                10%

• Represent the brand on TV and other PR appearances as necessary.
• Work with the IT team to program new recipes into back office system (Crunchtime).
• May be called to act as a food stylist for video/photo/social media shoots.
• Nutritional analysis and compilation of nutritional and allergen information for menu items.

Recommended Minimum Job Qualifications:

1. Experience in the development of menu items for a multi-unit restaurant brand (preferably limited service)
2. Understanding of the financials of a restaurant operation including food and labor costs.
3. Understanding of consumer research and trend analysis to support strategy development including both quantitative and qualitative research methods.
4. Experience in effectively guiding and managing external resource partners in accomplishing assigned responsibilities.
5. Experience in working in a cross-functional environment where on-going communication and information sharing is vital to achieving success.
6. Strong written and verbal skills and ability to interface effectively with all levels of the organization and franchise owners.
7. Ability to influence decision making using consumer and business insight to drive rationale.
8. Experience in planning and managing budgets.

Join Our Team or Marketing Professionals

Fazoli's Support Office is now hiring

an Off-Premise Sales & Field Marketing Manager

JOB SUMMARY AND SCOPE: 

Responsible for all aspects relating to franchise grand openings & field marketing and the administration & implementation of third-party delivery programs that support Fazoli’s brand growth.

PRIMARY DUTIES AND RESPONSIBILITIES:

1.   Develop & implement local marketing plans for franchise grand openings - 25%

2.   Develop, maintain and execute assigned franchise marketing plans and ad fund status, including managing paid media creative development & approval with RPM - 10%

3.   Responsible for franchise versions/approval/directives to printer/POP vendor, including maintenance of LRM tools - 15%

4.   Works collaboratively with all support resources and vendor-partners to build, maintain and continuously improve all third-party delivery systems, processes, menus and tools – 20%

5.   Leverages technology to maximize delivery/off-premise sales, including but not limited to online/mobile ordering optimization, guest database, digital/social media communications, guest satisfaction, reconciliation, etc. – 20%    

6.   Organizes, tracks, analyzes and reports results of all off-premise and third-party delivery projects, initiatives and related tests. Recommends go/no go decisions to senior management on items affecting brand integrity, guest service and/or requiring significant capital investment – 10%

7.   Support Director, Catering & Field Marketing on field execution of projects and other duties assigned by Director.

RECOMMENDED MINIMUM JOB QUALIFICATIONS:

1. Strong project management skills and ability to effectively manage numerous projects simultaneously
2. Experience in effectively managing external resource partners in accomplishing assigned responsibilities
3. Experience in working in a cross-functional environment where on-going communication and information sharing is vital to achieving success
4. Ability to independently resolve issues and remove barriers to project completion.
5. Strong written and verbal skills and ability to interface effectively with all levels of the organization including senior leadership

EDUCATION AND EXPERIENCE REQUIREMENTS

Education:  Four-year college degree, preferred.

Experience: Minimum 5 years experience in marketing, restaurant and/or franchise systems preferred.

The above statements are intended to describe the general nature, type and level of work being performed by the Employee(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company’s right to modify the duties of the job.

WORK CONDITIONS

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential function of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work is typically performed in an office with moderate noise. While performing the duties of this job, the employee is regularly required to stand, walk, sit, and talk or hear. The employee frequently is required to use hands to finger, handle or feel and reach with hands and arms.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Hazards: The hazards are only those present in normal office or restaurant setting or while traveling by car or plane.

Fazoli's Support Office is hiring...

join our team of IT Help Desk Analysts

Click to apply now

DATE:                       June 2022

TITLE:                      Helpdesk Analyst, Tier I

LOCATION:             Information Technology

FLSA STATUS:       Non-exempt

REPORTS TO:         Help Desk Supervisor

JOB SUMMARY AND SCOPE:

Perform a variety of technical problem analysis for systems and applications provided to technology users by the Information Technology (IT) department ensuring prompt and efficient resolution. Help Desk analysts are the primary point of contact for all users of technology seeking technical assistance.   

PRIMARY DUTIES AND RESPONSIBILITIES:

·         Provide support and resolve technical issues to end users.

·         Log and track requests for assistance utilizing approved call-tracking software.

·         Maintain lines of communication with technology users and technical staff to communicate the status of problem resolution.

·         Triage and escalate level 2, 3, and emergency calls to appropriate technical staff or outside vendor, as necessary.

·         Participate in the preparation of procedure manuals and documentation for end-user and help desk reference.

·         Track user problem trends and make recommendations for pro-active solutions and improvements to the Help Desk Supervisor.  

·         Assists in training new help desk personnel by providing backup coverage.

·         Prioritize workload based on the severity of issue and customer need.

·         Write clear and effective correspondence to technology users as necessary.

·         Performs a variety of complicated tasks and performs other duties as assigned.

           Installation and repair of network cabling in restaurants

           Installation/Replacement of computer equipment in restaurants

RECOMMENDED JOB QUALIFICATIONS:

·         Strong verbal and written communication skills, with the ability to communicate effectively with personnel at all levels in the organization employing a high degree of tact and diplomacy to promote a positive image of the department.

·         Customer service skills including telephone responsiveness, intermediate typing, and technical troubleshooting skills.

·         Possess self-initiative, positive attitude, and ability to work well within a team environment.

·         Possess prior experience, training, and the ability to apply problem solving skills to resolve technical issues.

·         Previous working knowledge in the establishing and accomplishing of departmental/professional goals.

·         Working knowledge of PC hardware and software.

·         Ability to work flexible shifts, including nights, holidays, and weekends

·         Ability to multi-task and prioritize all technical issues that arise.

·         Associate degree in an IT related field such as computer information systems.

·         Previous work experience in the restaurant industry preferred, but not required.

External Candidates: Previous experience in the field or in a related area plus a degree in an IT related field required.  Professional certifications a plus, but not required.

Internal Candidates: 6+ months of restaurant experience with a performance rating of “meets expectations”

MISCELLANEOUS:

•        Most possess and maintain a valid driver’s license.

•        This position will require travel (sometimes overnight) for break/fix and new installations.

•        Most have reliable transportation.

•        Must successfully clear a background check (including MVR)

The above statements are intended to describe the general nature, type and level of work being performed by the Employee(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company’s right to modify the duties of the job.

Work Conditions:

This work is typically performed in a restaurant or office environment. While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee is occasionally required to sit; use hands to finger, handle, or feel; and reach with hands and arms. The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Specific visions abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Hazards:

The hazards are only those present in a normal restaurant or office setting or while traveling by car or plane.